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Eggless Banana Chocolate Cake
Delicious and healthy Chocolate Cake that is free of butter, oil, refined flour and sugar and can be enjoyed for Breakfast or as a snack and dessert too!
Ingredients
Wet Ingredients:
- 2 large ripe bananas approximately 1 cup mashed
- ¼ cup raw unfiltered honey or maple syrup ½ cup or as needed
- ½ cup applesauce unsweetened
- ½ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Dry Ingredients:
- 1 ¼ cup whole wheat flour atta
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips
- ½ cup walnuts chopped
- ½ cup Mini semi sweet chocolate chips for topping
Instructions
Using Oven
- Preheat the oven to 350°F and line a 9-inch round cake pan with parchment paper. Spray with cooking oil and keep aside.
- Mix the dry ingredients - whole wheat flour, cocoa powder, baking soda and salt and keep aside.
- In a mixing bowl add the banana and mash them using a fork. Now add the apple sauce and honey, followed by vanilla extract, vinegar and mix till combined.
- Now add the previously mixed dry ingredients into this banana applesauce mixture and mix. It will be thick so add water to it and mix until smooth.
- Stir in the chocolate chips and walnuts and mix again till they are well incorporated in the batter.
- Pour the batter into the pre-lined baking dish and sprinkle the top with the mini chocolate chips.
- Bake at 350 for 30-40 mins or until the toothpick inserted in the center of the cake comes out clean.
- Allow to rest in the pan for 10 mins after which transfer onto a cooling rack. Slice and serve warm. Enjoy!!
Using Instant Pot
- Line two 6-inch round cake pans with parchment paper. Spray with cooking oil and keep aside.
- Mix the dry ingredients - whole wheat flour, cocoa powder, baking soda and salt and keep aside.
- In a mixing bowl add the banana and mash them using a fork. Now add the apple sauce and honey, followed by vanilla extract, vinegar and mix till combined.
- Now add the previously mixed dry ingredients into this banana applesauce mixture and mix. It will be thick so add water to it and mix until smooth.
- Stir in the chocolate chips and walnuts and mix again till they are well incorporated in the batter.
- Pour the batter into the pre-lined baking dish and sprinkle the top with the mini chocolate chips. Cover with aluminium foil and place the cake on a Trivet with handle.
- Add 1 cup of water to the stainless steel container of the Instant Pot. Lower the trivet with cake pan on it inside the container for PIP cooking.
- Close the lid with vent to sealing position. Press Manual or Cake mode for 40 mins followed by Natural release.
- Using the trivet handles (careful will be hot so use kitchen towel), remove the cake pan out and remove the foil. Let it stand for 10 mins, the edges will start to leave sides by this time. Run a knife around the cake and flip it on to the serving plate. Slice and serve warm. Enjoy!!
- Let the Pot come to room temp and then bake the other 6 inch pan.
Notes
Use ripe bananas. The more ripe your banana is the less sweetener (honey/sugar) will be needed. The riper the banana is, the sweeter it is and the banana flavor is more pronounced too.
You can use store-bought or homemade applesauce. To make unsweetened applesauce, simply steam the peeled and cored apple pieces until fork tender and then puree in a blender without using any liquid if possible.
To keep it vegan use maple syrup (or sugar) instead of honey.
You can replace the applesauce with oil and honey with sugar. Using Oil and sugar will change the texture of the cake a bit, it will be a little dry compared to using honey and applesauce.
You can replace the applesauce with Oil in a 1:1 ratio. So for this recipe, instead of ½ cup apple sauce, you can use ½ cup of oil (Canola).
For Honey, you can replace it with white or light brown sugar or a mix of both. You could do 1:1 here as well so ½ cup of honey can be replaced with ½ cup of sugar. Having said that, please taste the batter, sometimes depending on the Banana sweetness you may need slightly more sugar than honey so maybe ¾ cup of sugar.
Using substitution will change the texture of the cake. It is most moist with the ingredients listed for this recipe. Substitution work absolutely fine just that cake may not be that moist.
Store it in refrigerator in airtight container. When serving warm it for 10 secs in microwave. Its just melts in mouth!!
Nutrition
Calories: 339kcal | Carbohydrates: 48g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 215mg | Potassium: 428mg | Fiber: 7g | Sugar: 24g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 3mg
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